Food BlogRoll

Subscribe To

Monday, October 13, 2008

Frittata, the Italian omelet made with egg and vegetable and finished in oven. After few minutes, you have a fluffy omelet ready to eat.
No, my frittata is not the one made with egg; it has been substituted with silken tofu. I tossed some leftover macaroni and some grated vegetables. I baked in muffin tins and the result individual portion is pretty easy to pack in the small school lunch box.
To tell the truth, I never got bored of eggs, eggs are the rescue ingredients in my kitchen. It could be from simple egg toast in busy morning or turn into an elegant egg pulaov as a full meal for dinner.

Inspired by their awesome creationshereand another spicy vegan versionthere , I was tempted to create a Vegan frittata for the egg replacement baking eventcreated by Madhu.
They are great for lunch box, so the frittata is ending his way to Lunchbox specialhosted by Vandana.
The frittata has purely made with lots of egg, this vegan version is pretty healthy and would be great diet food. Sending to Divya who is hostingDiet foods event!

Method:Take a bowl, mix the cooked macaroni and grated vegetable, add 1 tsp of chilli powder and toss all together.
Blend the tofu, milk and remaining chili powder and salt together in a blender until smooth.
Grease the muffin pan with oil, preheat the oven for 350 C , scoop some mac & veg mixture half way of muffin tin. Pretty much six muffin tins.
Next pour the tofu mixture on top of mac & veg mixture, crack some fresh ground pepper
Place in middle of the oven rack and bake 25 or 20 min, until the edge pull out of the tin .
They will look jiggly but let it cool and run a clean knife to pull the frittata out
Great for lunch box idea or use any leftover pasta in different way!

Non-vegan or egg eater:Tofu can be substitute by 6 eggs (less or more) NO need of milk or 1 1/2 cup of egg substitute.